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A Recipe From Barbara


4 medium acorn squash (about 3 1/2 lbs total)
8 Granny Smith Apples, sliced and cored
1 cup light brown sugar, packed
1/2 cup raisins (optional)
4 tbls butter
dash of ground nutmeg

Preheat oven to 350*. Lightly grease an oblong baking pan (15" x 10" x 1"). Wash squash and cut in half, lengthwise. Use a small sturdy spoon, scoop out seeds and string membrane from squash halves and discard to your garden compose pile.

Place squash halves with cut side down in the baking pan. Add 1/2 cup water to the pan and cover with aluminum foil. Bake 45 minutes or until the squash is tender. Squash is done when the skin and flesh can be easily pierced with a fork.

While squash is baking, prepare the apple filling. In a large frying pan, melt butter then add brown sugar and stir until you have a smooth sauce. Add apples and raisins, stir gently and slowly saut‚. When the apples are softened then remove from heat.

Remove the squash from the oven and increase oven temperature to 425*. Using a slotted spoon and large fork, remove squash from the pan and drain off liquid. Return squash to pan with cut sides up and lightly sprinkle each with salt. Divide the apples and fill the each squash until full. Sprinkle with nutmeg.

Return stuffed squash to oven and bake until apples are hot and glazed for about 10 to 15 minutes.

You can prepare the stuffed squash the day before serving. Just reheat in the microwave oven or in a regular oven until well warmed.

Makes 8 servings